Our Cape Gooseberries have a sweet yet tart flavor all their own that makes for a delicious jam. By re-hydrating them overnight in the same water they’re eventually boiled in, the jam retains all the rich flavor of the fruit. Try on toast or biscuits for a delicious morning treat.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients
Makes 4 half-pint jars
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1 Pound Dried Cape Gooseberries
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6 1/2 Cups Water
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1 Lemon, juiced
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1 Pound White Sugar
Directions
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Place gooseberries in large saucepan, and add water. Soak overnight.
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The next day, place two small plates in freezer to chill.
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Transfer gooseberries and water to stove top. Add lemon juice, and bring to a boil. Reduce heat and simmer 30 minutes, until gooseberries are tender and beginning to break up.
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Add sugar over low heat, and stir for 10 minutes until sugar is completely dissolved. Be sure mixture does not boil at this stage, as sugar could crystallize.
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Once sugar has dissolved, return to a hard boil for 10 minutes, skimming surface and stirring from bottom to prevent sticking.
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Spoon small amount of jam onto chilled plate. Leave to cool, then run finger through it to check doneness (jam should wrinkle up if ready). If jam is not done, boil for another 5 minutes. Keep testing and boiling until jam sets when tested.
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Skim any last foam from top of jam. Pour into sterilized jars, and seal. Store in cool, dark place for up to 6 months. Refrigerate once opened.